It was my birthday last weekend and a few days before the day of, I found out there a there was a reservation in my name at the chefs table at Atul Kochhar’s Michelin Star Benares Restaurant! I was so excited…what a birthday treat. I had been wanting to go to Benares for the longest time, especially after interviewing Atul himself. The concept of contemporary Indian cuisine has always intrigued me and I was hoping for an inspiring visit. Upon arrival at lunch time, we were seated and served champagne in the beautiful bar area. The interior of the restaurant is modern and stylish; cream walls, dark wood, warm lighting and features Indian inspired furnishings.
It was not long before the assistant manager of the restaurant, Francis, greeted us and showed us to the chef’s table located inside a private dining room featuring glass walls so we could look into the Benares kitchen and watch the chefs as they prepared our meal. I was trying to remain quite calm and cool as I walked in but I was so excited underneath!
Our private dining room was beautiful. It was minimalist but classy in style and most importantly we had a perfect view of the kicthen! The chef’s table seats up to 6 people and I would definitely suggest considering booking it especially for a special occasion. We were presented with 3 different menus. The grazing menu, à la carte and a set menu (2 course or 3 course). We opted for the à la carte menu.
Whilst we looked through the menu trying to decide what to eat (this took some time as everything sounded so good!) we continued to spy through the glass walls into the kitchen. I’ve always liked the concept of an open kitchen but this was something else…..
Head Chef Gaurav cooks with concentration..
A waiter finishes off plate dressing..
The atmosphere in the kitchen seemed so relaxed even though I know everyone was concentrating on the orders intently. They made the lunch service look effortless! (I need to work on this look in the back of the house at The Spice Club). Before we received our starters, we were served an amouse bouche. This was a mozzarella fritter served with coriander chutney.
My starter: Chicken Tikka Pie served with Spicy berry compote. The pastry was delicious and the berry compote complimented the pie perfectly.
My main course: Tandoori Sea Bass served with fried squid and fish kofta served with coriander chutney. I’m not a huge seafood fan but I thought I might as well go for something out of the ordinary whilst I was there. I was not disappointed! The sea bass was spiced to perfection and was deliciously succulent-one of the best fish dishes I have ever tasted. During my interview, I asked Atul his thoughts on the concept of food as an art form. His answer matched what I saw in his restaurant. The presentation of each and every dish was beautiful.
We had a private bell to request service as and when we needed (I may have over-pressed this a few times too many in excitement).
The service was impeccable. The sommelier and waiters were attentive and friendly throughout the whole meal. Service with a smile came as standard and drinks were refilled regularly without having to ask. Speaking of which, Benares boasts one of the most varied and exclusive wine collections in the country. I initially asked for a riesling as this is what I usually like to drink with Indian food. The sommelier suggested a Gewurztraminer however as she suggested the slight sweetness would balance well with the spiciness in the food. I was unsure at first but upon sampling it, I loved it. Definitely a recommendation for guests to bring with them when they come to a Spice Club supperclub event!
After the main meal, our server surprised me a birthday plate and some petit fours! It was a lovely gesture and everyone sang Happy Birthday 🙂
Delicious Jasmine Tea served to finish off an absolutely delicious meal!
After our dinner, I was given yet another surprise-a tour of the Benares kitchen! It was so interesting to have a look around the “back of the house” and we got the opportunity to meet and chat to the head and sous chefs. Gaurav, the head chef, told us that he only recently joined Beanares after previously working at a three Michelin Starred restaurant in Paris. He said that he although he enjoyed working there he was happy to be cooking Indian food again as that is where his passion lies. Amazing.
I had a fantastic experience at Benares and recommend everyone to go, especially Indian food lovers! Atul has great vision and is brilliant at what he does. I left feeling truly inspired..I came back to Manchester dreaming up a Michelin Starred inspired Indian Fine Dining menu for a future Spice Club event. What do you think?
Benares restaurant sounds wonderful. I almost felt as if I were there with you, or perhaps I just wished I had been!
I’m still learning from you, while I’m trying to reach my goals. I unmistakably love reading all that is written on your blog. Keep the stories coming. I loved it!
Great review, this is one of my favourite restaurants in the world, but you know what?….. I’d still rather come to a spice club any day 🙂
Great review. If you do a fine dining inspired event then yep, count me in. In fact, fine dining or not, count me in!
I love Atul Kochars cookbook. You are soooo lucky. I was taken to Iron chef Morimotos for my birthday and it wasn’t anywhere near as good as this! I’m absolutely loving your blog.
IT WAS GREAT ONE.